Ingredients per serving


Prepare the Cauliflower Puree

  • Butter 60.0 g
  • Garlic clove, small 1.0 each
  • Light cream 250.0 g
  • Water 240.0 ml
  • Cauliflower, cut into florets 1.0 head
  • Salt, kosher, as needed

Prepare the Gochujang Demi Glace

Prepare the Puffed Black Rice

  • Black rice, uncooked 50.0 g
  • Canola oil for pan frying, as needed

Finish the Dish

  • Sea scallops 30.0 each

When I first cooked for Gordon Ramsay on Hell’s Kitchen, I made pan seared scallops as my signature dish.  I earned the nickname “Scallop Queen” and still love to make them for all my dinner parties!  Knorr Demi Glace is perfect for sweet, briny scallops- it adds a rich, meaty flavor and it’s so simple to customize with different flavors.



  1. Prepare the Cauliflower Puree

    • Melt butter in sauce pot with garlic. Add cream and water, bring to a simmer. Add cauliflower florets, cover and cook until cauliflower is tender, about 6 minutes. Uncover and continue to simmer another 10 minutes.
    • Using an immersion blender, purée and season to taste. Reserve warm.
  2. Prepare the Gochujang Demi Glace

    • Combine the prepared Knorr® Brown Demi Glace with all ingredients and bring to a simmer. Reserve warm.
  3. Prepare the Puffed Black Rice

    • Heat the oil to 180 C. Fry the black rice about 15 to 30 seconds until it begins to puff and you can see some of the white from the inside of the rice. Transfer to a paper towel lined sheet and season with salt.
  4. Finish the Dish

    • Pan sear the scallops over high heat. Spoon the demi glace on the plate along with the cauliflower puree. Place 3 scallops on each plate and garnish with puffed black rice.
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